Homemade Raspberry Jam Bars

In the month of February the days begin to get a little bit longer and it is a thrill to wake up to a sunny bedroom in the morning. It may still be blustery cold outside, but I can not help but dream of warmer days that will be spent in my garden, at the local farm markets, and at an assortment of pick your own farms.

I long for the days when I can leave the house early in the day with great big empty baskets and not return until they are full of the season’s treasures. As the sun sets, I will sit on my patio with a glass of wine and a good book while our dinner cooks on the grill. Late into the evening when the weather has cooled and a slight breeze billows through my windows, I will begin the process of canning the brilliant flavors of spring and summer.

On wintry grey days like today in Ohio, I will go down to the basement and pull out a jar of food that was preserved during my favorite time of year. I smile every time I hear that Ball Jar lid pop open and I am reminded to hold on just a little bit longer, that nothing lasts forever, and this season too will pass.

Today as I popped open a gorgeous, jar of my homemade Raspberry Jam the deep red color reminded me of sunnier times. It was an absolute pleasure to use it to make Homemade Raspberry Jam Bars. After mimimal effort, my home was filled with the exquisite fragrance of raspberries, butter, and sugar. Because they are blissfully decadent, but easy to make, these cookies and this recipe will always hold a special place in my heart. So, for Valentine’s Day I am choosing to share a taste of my home and a cookie that we love with you. Try them with your favorite jam, preserves, or marmalade and I bet you will love them too.

I have used a variety of jams including store bought and have always had perfect results.

Preheat the oven to 325° F. Cream the butter and sugar until the mixture is light and fluffy. Add the egg yolks and blend well. Gradually add the flour and mix till thoroughly combined.

Pat 1/2 of the cookie dough in a greased 9″ square pan. (I use the left over butter from the wrappers to do this.) Top the cookie dough with the jam and spread it evenly across the top, avoiding the edges of the pan. Take the remaining cookie dough, break it into tablespoon sized pieces, and sprinkle it across the layer of jam. I like to pat mine down a little bit to help connect the pieces.

Bake the Jam Bars for 50 minutes or until they are lightly browned.

Grab a cup of coffee or tea. Curl up under a warm blanket and read a good book, explore your favorite blogs, or indulge in sunny memories and good times.

6 Responses to “Homemade Raspberry Jam Bars”

My mom loves raspberries (me,too) & everytime I see a recipe that uses them in some shape or from it reminds me of her. I’ll be printing this out for the next time she comes & visits us! (hopefully soon!) Thanks!
~ingrid

Kate, this recipe is a keeper. My husband took these to work with him today and they were gone in less then 10 minutes!

Ingrid, My mom loves these cookies and I try to make her a batch every time that she comes for a visit. We made them when she was here for Christmas. They are great for both special and everyday occasions. I hope you and your mom like them too!